[DOI] [PubMed] [Google Scholar] 17.Flagg EW, Coates RJ, Eley JW, Jones DP, Gunter EW, Byers TE et al
Many foods that are high in glutathione, sulfur, and other antioxidants have been linked to improved glutathione levels, such as ( 4 ): whey protein powder (high in cysteine) cruciferous vegetables (e.g., broccoli, cabbage, cauliflower, bok choy, Brussels sprouts) allium vegetables (e.g., garlic, onions, shallots) other fruits and vegetables (e.g., asparagus, avocado, cucumber, green beans, mango, papaya, spinach, and tomato) herbs and spices (e.g., curcumin from turmeric) green tea selenium-rich foods (e.g., Brazil nuts, beef, chicken, seafood, dairy products, and whole grains) vitamin C foods (e.g., bell peppers, papaya, mango, oranges, kiwi, Brussels sprouts, cabbage, cauliflower) omega-3s (e.g., fatty fish, omega-3 supplements ) While helpful, it's currently debated whether eating a diet rich in glutathione will significantly improve glutathione levels, since it's not completely absorbed through food
Considering their low MW and non-covalent nature of inhibition of TGR, these compounds were deemed appropriate for fragment-based design
Instead, L-cystine, the oxidized form of l-cysteine, transfers between cells
PMID 10736367
Pneumocystis jirovecii is a ubiquitous fungal organism [16]
